Scientists develop artificial booze to help save the planet

After lab-grown meat, the race is on to develop artificial wine and spirits. In a sprawling lab in San Francisco, chemists and scientists at Endless West are working on creating faux-whiskey as a more cost-effective, environmentally sustainable alternative to the real thing, reports The Verge. It's the same principle that birthed faux-meat brands like Impossible Burger and Beyond Meat. But as The Verge author Alan Goldfarb points out, Endless West is one of several companies tweaking the traditional spirit-making process, which can require 20 years of aging before the product can hit liquor store shelves. Though the methods may vary --- be it light and heat, pressurized e...

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